This recipe was shared with me by a friend and is from one of the very first health promoting persons, Jessica Sepel, I started to follow and read books from back in 2017. She inspired me to take my own health to another level with her books The Healthy Life and Living the Healthy Life.
As I very often do, I modify the recipes where I see necessary. Since quitting eating refined sugar foods in 2017 my tastebuds have shifted quite a bit and I am sensitive to too sweet foods. So I have modified also this recipe from Jessica Sepel to include less sweetness.
Sweet potato and caramelised red onion salad
Serves 4-6 people
Ingredients
1 large sweet potato, peeled and sliced into bite size pieces
1 tbsp of extra virgin olive oil
Sprinkle of sea salt
2 red onions, finely chopped
Olive oil, ghee or avokado oil for frying
1 tbsp of balsamic glaze (I had ran out of balsamic vinegar)
2 cups of baby spinach leaves
1/2 cup of toasted almond flakes
Goat's cheese or feta cheese to crumble on top (I used both)
For the dressing:
1 tbsp of extra virgin olive oil
1 tbsp of red wine vinegar
2 tsp of Dijon mustard
2 tsp of maple syrup
1/2 tsp of ground cinnamon
Instructions
Preheat the oven to 200C degrees (395F). Line a baking tray with baking paper.
Spread the sweet potato pieces on the baking tray, drizzle with 1 tbsp of olive oil and sprinkle over sea salt. Mix well. Bake in the oven for 35 minutes.
To make the caramelised onions, heat the the olive oil, avocado oil or ghee on the pan, add in the onions and sauté for 4 minutes over medium high heat. Then add the balsamic glaze to the onions. Cook for 7-10 minutes until the onions are caramelised.
To make the dressing, put all the ingredients in the jar, close with the lid and shake properly.
To assemble the salad, take a nice big salad plate, lay the washed baby spinach leaves at the bottom, then add sweet potato pieces, toasted almond flakes, caramelised onion, feta or goat cheese and drizzle with the salad dressing.
Enjoy!
If you are looking for some more salad recipes, you can also try this sweet potato and beetroot salad or grilled fig, pear and goat's cheese salad.
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